Venison Carpaccio with Juniper, Orange & Rocket

A light, refined, and beautifully seasonal starter that showcases the delicate flavour of venison with Christmas citrus and spice.

Ingredients (Serves 4):

For the carpaccio

• 300–350g venison haunch or striploin (trimmed)

• Sea salt & cracked black pepper

• 1 tbsp olive oil

For the dressing

• Zest & juice of ½ an orange

• 1 tbsp olive oil

• 1 tsp red wine vinegar

• 1 tsp runny honey

• 2–3 crushed juniper berries

• Pinch of sea salt

To serve

• Large handful of rocket leaves

• Shavings of Parmesan or aged hard cheese

• Toasted pine nuts

• Optional: pomegranate seeds (festive touch)

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Method:

1. Prepare the venison

• Wrap the venison tightly in cling film to form an even cylinder.

• Freeze for 1–2 hours until firm but not solid (this makes thin slicing easier).

2. Make the dressing

• Whisk together orange zest, orange juice, olive oil, vinegar, honey, crushed juniper berries, and salt.

• Set aside to infuse.

3. Slice the venison

• Remove from the freezer.

• Using a sharp knife, slice into very thin rounds.

• Lay slices between baking paper and gently flatten with a rolling pin if needed.

4. Plate up

• Arrange venison slices on chilled plates.

• Drizzle lightly with the orange–juniper dressing.

• Top with a small nest of rocket leaves, Parmesan shavings, pine nuts, and (optional) pomegranate seeds for a festive sparkle.

• Finish with a crack of black pepper.

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Why it works for Christmas

• Juniper echoes the flavours of the moor and traditional game dishes.

• Orange & honey bring festive warmth and brightness.

• Pomegranate offers colour and a seasonal flourish.